Rainy-Day Tomato Soup

Oxmoor House
Topped with buttery fresh-baked croutons, here is a tomato soup that is anything but ordinary.

Yield:

Serves 4

Recipe from


Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
3 to 4 tablespoons garlic, chopped
1 cup celery, chopped
1/2 cup carrot, peeled and cut into 2-inch sticks
1 (28-oz.) can crushed tomatoes
2 1/2 cups vegetable broth
2 teaspoons dried basil
1 teaspoon dried thyme
Italian Croutons:
1 loaf day-old bread, crusts removed
1/2 cup butter, melted
1 tablespoon Italian seasoning

Preparation

Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook 5 more minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until thickened. Ladle soup into 4 bowls; top each serving evenly with Italian Croutons.

Italian Croutons:

Cube bread and place in a large plastic zipping bag; set aside. Combine butter and seasoning; pour over bread. Mix well; arrange bread cubes on an ungreased baking sheet. Bake at 425° for 10 minutes; turn bread cubes and bake 5 more minutes.

Note:

Gooseberry Patch Homestyle Family Favorites

December 2010